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- 2 ripe pineapples - 2 boneless, skinless chicken breasts, diced - ½ cup teriyaki sauce - 1 bell pepper (red or green), diced - 1 small red onion, diced - 1 cup broccoli florets - 2 tablespoons sesame oil - 1 teaspoon garlic, minced - 1 teaspoon ginger, minced - ½ teaspoon black pepper - Sesame seeds for garnish - Fresh cilantro for garnish The main ingredients are fresh and bright. The ripe pineapples bring sweetness. The chicken adds protein. Teriyaki sauce gives a delicious glaze. The veggies add crunch and color. - Chopped green onions - Sliced jalapeños for heat - Crushed nuts for crunch - Other vegetables like carrots or snap peas You can swap in your favorites. Add some heat with jalapeños. Green onions can brighten the dish. Nuts give a great crunch. - Sharp knife for cutting - Large skillet for cooking - Baking sheet for roasting - Mixing spoon for stirring - Measuring cups and spoons These tools make cooking easier. A sharp knife helps with pineapple cutting. A skillet cooks the chicken perfectly. A baking sheet holds your boats while they bake. {{ingredient_image_1}} To start, grab two ripe pineapples. Cut each pineapple in half lengthwise. Use a sharp knife to scoop out the flesh carefully. Leave about a 1/2-inch thick shell. This shell will hold all the tasty filling. After scooping, chop the pineapple flesh into small pieces and set them aside. You will mix this with the chicken later. Next, heat two tablespoons of sesame oil in a large skillet over medium heat. Add the diced chicken breasts. Cook them for about 5 to 7 minutes until they turn brown. Then, add one teaspoon of minced garlic and one teaspoon of minced ginger. Stir these in until they smell great, about one minute. Now, pour in ½ cup of teriyaki sauce and ½ teaspoon of black pepper. Stir everything well to coat the chicken. Toss in one diced bell pepper, one small red onion, one cup of broccoli florets, and the chopped pineapple. Cook this mixture for an additional 5 to 7 minutes. The vegetables should be tender but still crisp. Now, it’s time to fill the pineapple boats. Carefully spoon the teriyaki chicken mixture into each pineapple shell. Make sure to pack it in firmly. Place the filled boats on a baking sheet. Bake in your preheated oven at 375°F (190°C) for 20 minutes. Once done, remove them from the oven. Let them cool for a minute. Finally, garnish with sesame seeds and fresh cilantro. This adds a nice touch to your dish! To pick the best pineapple, look for one that feels heavy. A ripe pineapple has a sweet smell at the base. Check the color; it should be golden yellow. Avoid pineapples with brown spots or soft areas. Their leaves should be green and fresh-looking. When you find a good one, it will make your dish shine. For tender chicken, start with diced, boneless, skinless breasts. Cook them on medium heat in sesame oil. This method keeps them juicy. Brown the chicken for 5-7 minutes, then add garlic and ginger. They add great flavor and aroma. Stir in teriyaki sauce and let it simmer. This helps the chicken absorb all the tasty sauce. Presentation matters in cooking. Use a large platter to show off the pineapple boats. Garnish with fresh cilantro for a pop of color. Sprinkle sesame seeds on top for crunch and style. Drizzle extra teriyaki sauce around the boats for a nice touch. This creates a vibrant and inviting dish that looks as good as it tastes. Pro Tips Choose Ripe Pineapples: Select pineapples that are slightly soft to the touch and have a sweet aroma, ensuring they are ripe and flavorful. Perfectly Cooked Chicken: Make sure to cook the chicken until it reaches an internal temperature of 165°F (75°C) to ensure it is safe to eat and juicy. Customize Your Veggies: Feel free to add or substitute vegetables based on your preference, such as snap peas or carrots for added crunch. Garnishing for Presentation: A sprinkle of sesame seeds and fresh cilantro not only enhances the dish's visual appeal but adds an extra layer of flavor. {{image_2}} If you want a vegetarian or vegan twist, use tofu instead of chicken. Tofu absorbs flavors well. Choose firm tofu for the best texture. Just cube it like chicken and cook it in the same way. You can also add more veggies, like mushrooms or zucchini, to bulk it up. For extra flavor, try marinating the tofu in teriyaki sauce before cooking. This adds a nice touch! Feel free to switch out the teriyaki sauce for different tastes. You can try sweet chili sauce for a kick. Another option is soy sauce mixed with honey and lime juice. This blend gives a tangy flavor. BBQ sauce works great too for a smoky taste. Just remember to adjust the cooking time as needed, especially if you use thicker sauces. Get creative with the fillings! You can add cooked quinoa or rice for a hearty meal. Try different vegetables like snap peas or carrots. Nuts, such as cashews or almonds, can add crunch and flavor. You can even add cheese for a creamy touch. Just sprinkle some cheese on top before baking for a nice melt. The options are endless, so have fun experimenting! To store leftover pineapple boats, let them cool first. Place the filled boats in an airtight container. Keep them in the fridge for up to three days. This way, they stay fresh and tasty. If you want to enjoy them later, make sure to cover them well to stop any smells from getting in. You can freeze the pineapple boats if you need to keep them longer. Wrap each boat tightly in plastic wrap. Then, put them in a freezer-safe bag. They will last for about two months in the freezer. To reheat, take them out and let them thaw in the fridge overnight. Then, place them in the oven at 350°F (175°C) for about 15 minutes. This will warm them up without drying them out. Using fresh ingredients makes a big difference. Always pick ripe pineapples. They should feel heavy and smell sweet at the stem end. When you buy chicken, choose quality cuts. Look for bright color and no bad smell. Keep veggies crisp by storing them in the fridge. Use them within a few days for the best taste. These simple tips help keep your dish delicious! Yes, you can! Try using cantaloupe, mango, or even zucchini. Each fruit adds a new flavor. Just make sure the fruit you choose can hold the filling well. Cut it in half and scoop out some flesh. This way, you create a sturdy base. Cooking the chicken takes about 5 to 7 minutes. You want it to brown nicely. Make sure to stir it often for even cooking. The chicken should be fully cooked with no pink inside. Using a meat thermometer can help, aiming for 165°F (75°C). Yes, many brands offer gluten-free teriyaki sauce. Look for ones made with tamari instead of soy sauce. Always check the label to ensure it fits your diet. Making your own sauce with gluten-free ingredients is also an option. Combine honey, rice vinegar, and ginger for a quick sauce. These boats pair well with rice or quinoa. You can also serve them with a fresh salad for a crunch. Steamed vegetables like green beans or snap peas add a nice touch too. For a fun twist, offer some spring rolls on the side. In this post, we explored how to make delicious pineapple boats filled with teriyaki chicken. We discussed main ingredients, optional ones for custom flair, and the tools you’ll need. Step-by-step, I shared how to prepare and cook the dish perfectly. I offered tips for selecting the best pineapple and cooking tender chicken. We also looked at fun variations and storage tips. Now, you can impress your friends with this tasty recipe. Get creative and enjoy every bite!

Teriyaki Chicken Pineapple Boats

Delicious teriyaki chicken served in hollowed-out pineapple halves.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 whole ripe pineapples
  • 2 pieces boneless, skinless chicken breasts, diced
  • 0.5 cup teriyaki sauce
  • 1 whole bell pepper (red or green), diced
  • 1 small red onion, diced
  • 1 cup broccoli florets
  • 2 tablespoons sesame oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 0.5 teaspoon black pepper
  • 1 tablespoon sesame seeds for garnish
  • 1 tablespoon fresh cilantro for garnish

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Slice the pineapples in half lengthwise and carefully scoop out the flesh, leaving a thick enough shell to hold the filling (about 1/2 inch). Set the pineapple shells aside. Chop the scooped pineapple into small pieces and set aside.
  • In a large skillet, heat the sesame oil over medium heat. Add the diced chicken breasts, cooking until browned, about 5-7 minutes.
  • Add the minced garlic and ginger to the skillet, stirring until fragrant, about 1 minute.
  • Pour in the teriyaki sauce and black pepper, mixing well to coat the chicken. Add the diced bell pepper, red onion, broccoli florets, and chopped pineapple to the skillet.
  • Cook all ingredients together for an additional 5-7 minutes, until the vegetables are tender but still crisp. Remove from heat.
  • Carefully fill each pineapple boat with the teriyaki chicken mixture, packing it in firmly.
  • Place the filled pineapple boats on a baking sheet and bake in the preheated oven for 20 minutes.
  • Remove from the oven and let cool for a minute before garnishing with sesame seeds and fresh cilantro.

Notes

Serve the pineapple boats on a large platter, garnished with additional cilantro and a drizzle of teriyaki sauce for a vibrant look.
Keyword chicken, dinner, healthy, pineapple, teriyaki